…owl / pressure cooker container & arrange the layers First a layer of onions, then capsicum, tomatoes & then fillets of marinated fish. Follow up with another layer of onions, capsicum & tomatoes. Now place the slit green chillies sprinkle minced celery, sugar, pepper pwd., olive oil, chopped coriander & salt to taste. Pour sufficient water for steaming & to get some soupy gravy. Cover the container with a lid or wit…
…iander leaves (finely chopped) Method : Heat oil in a wok/kadhai/ pan. Add onions, chillies, ginger-garlic & saute till onions turn soft & translucent. Then add turmeric pwd., chilli pwd., garam masala pwd., sugar & stir well. Add tomatoes & cook till soft. Add mince & saute well. Add a cup of water & vinegar & stir well. Let it cook on low heat for about 30 mins. When the mince is cooked, continue to stir till i…
…e pressure cooker body with cooking oil till hot. Add the remaining sliced onions and fry until lightly golden brown. Reserve some fried onions for the garnish. Add ginger-garlic paste and sauté till the moisture evaporates. Add the slit chillies and fry for a few seconds. Drain and add the soaked rice. Gently sauté till the rice grains are separated, well coated and glossy. Add the cooked meat and pour in the reserved meat stock and give it a goo…
…t paneer into cubes/strips. Heat oil in a pan /kadhai / wok & fry the onions till light brown. Drain & keep aside. (Reserve a few for garnish). In a masala grinder, blend together the soaked seeds, fried onions, chopped tomatoes to a fine & thick paste. Transfer the paste to a bowl & reserve the masala water from the grinder for further use. Heat the pan with the oil again. (in which the onions were fried) Reduce heat to low &#…
…dure: Separate the Goan choris / beads from their casings. Peel, slice the onions vertically or horizontally. Alternatively, you may dice the onions if you so prefer. Heat oil in a frying pan / kadhai / wok until hot. Reduce heat; add sliced onions and sauté until soft and translucent. Add the Goan choris and sauté continuously on medium heat until the choris softens and releases fat. Add some water to help the choris to cook further for a few min…
…hrs. In a wok/kadhai, heat 5 tbsps. vegetable oil till hot. Fry the salted onions till golden & crisp. Drain with a slotted spoon & keep aside to cool. Reserve some of the fried onions (birishta) for garnish & crush the rest with your fingers. In the same oil fry the cashew nuts & raisins till lightly brown. Drain & keep aside. Prepare a fine, smooth paste using a little water to the ingredients for the masala but reservin…
…excess starch & drain completely. Add the potatoes before adding the onions. While frying the potatoes in the wok add a little salt so the potatoes will cook & soften quickly. · You can add unsalted peanuts or green peas if you so desire. Add it before adding the onions so that it gets sufficient time to cook. Tip: · According to spice tolerance, use green chillies…Some green chi…
…saute. Cook till the tomatoes in the masala are soft. Reserve a few fried onions for garnishing & then crush the remaining fried onions & add it to the masala in the pan. Now add the green chilli mint & coriander pastes; saute & let it cook for about a minute. Add curds, sugar, nutmeg – cardamom pwd. & mix well. Let the mix cook till rawness disappears & you can see slight separation of oil. Add about 3 cups of water…
…ly. Heat a sufficiently large & deep wok/kadhai/dekchi/pot with oil & ghee till hot. Add peppercorns, bay leaf, cinnamon stick, cloves & shahijeera, black & green cardamoms & let it splutter. Then add onions, a little salt & pinch of sugar & fry the onions till a light golden brown. Keep a few fried onions aside for garnishing. Add the cooled rice & toss till well mixed. Take care that the grains of rice do not brea…
…in the same pot and add the thick paste. Rinse the grinder with a little water and add to the pot. Stir to mix completely. Simmer for 3 to 4 minutes. In a separate pan; temper some crushed garlic, grated ginger and a tablespoon of chopped onions with some oil or ghee. Pour the tempering on top of the prepared saag. This is optional. Serve Sarson ka Saag topped with a generous dollop of white butter / pure ghee and enjoy with Makki ki Roti accompa…